Fruit-Nut Pumpkin Bread

Name: Fruit-Nut Pumpkin Bread
Ingredients: 2-2/3 cups sugar; 1 can (15 ounces) solid-pack pumpkin; 1 cup canola oil; 4 eggs; 1 teaspoon vanilla extract; 3-1/2 cups all-purpose flour; 1-1/2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon ground cloves; 1-1/2 cups coarsely chopped walnuts; 2/3 cup golden raisins; 2/3 cup raisins; 2/3 cup dried cranberries; 1/2 cup dried cranberries; 1-1/2 cups boiling water; 1 package (8 ounces) cream cheese, softened; 1/3 cup chopped walnuts

18 ingredients

3 steps

Ingredients

2-2/3 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground cloves
1-1/2 cups coarsely chopped walnuts
2/3 cup golden raisins
2/3 cup raisins
2/3 cup dried cranberries
1/2 cup dried cranberries
1-1/2 cups boiling water
1 package (8 ounces) cream cheese, softened
1/3 cup chopped walnuts

Directions

1

In a large bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries.
2

Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3

For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain. In a small bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.